Roasted Boneless, Skin-On Chicken Breasts
Sep 06, 2022
3 minutes
by Mark Huxsoll
THERE IS SOMETHING so special about chicken skin. I love the way that the skin—when cooked carefully—renders, crisps, and achieves a deep roasted flavor. This recipe is for those who adore chicken skin the way I do but who also like white meat and can do without the bones.
All you have to do is buy bone-in, skin-on breasts and remove the bones using some simple knife work. With a little guidance (see “Keep the Skin; Lose the Bones”) and practice, the technique is a cinch.
Once you remove
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